230.Ham and summer vegetables : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

Serves 4

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, peeled and chopped

2 sticks celery, chopped

1 head broccoli, broken into florets

1 lb young broad beans

8 stems asparagus (optional)

4 rashers bacon

4 oz / 100 g cooked ham, cut into strips

2 tablespoons fresh parsley, chopped

1 tablespoon basil

1/2 tablespoon fresh marjoram or oregano

Salt and pepper to taste

Toasted pine nuts


  • Heat the oil and cook the onion, garlic, celery and bacon, together with the herbs and seasoning, gently for 10 minutes, then keep warm until needed as the sauce.

  • Cook the broccoli and beans in boiling water until tender.

  • Cook the asparagus briefly in boiling water.

  • Lay the vegetables in a shallow dish.

  • Make a lattice with the strips of ham on top, then pour the sauce over.

  • Sprinkle with toasted pine nuts and serve.